Red meat, as an important ingredient in the addition of iron supplements to small children's food supplements, in the early stage, in addition to being beaten into meat puree, it is made into a meat floss that all children and big children love, which is another flavor. The stewed rotten meat is harvested in low heat and slow baking, the essence is concentrated into the hairy silk, and when it is not yet time to taste the seemingly innocent meat aroma in the mouth, it has long dissolved, almost no chewing, and is particularly easy to digest, so the meat pine is also particularly popular with new parents and babies. I have shared the method of pork floss before, today I continue to come to a beef version, similar steps, the same delicious taste, bibimbap mixed porridge mixed with noodles mixed with rice paste, can be added a little, is definitely the best companion for complementary food.
By Pick Up Taste Daddy
<h2>Royalties</h2>
Beef tenderloin 400g
2 slices of ginger
A small portion of green onion white
Light soy sauce 2g
Salt (may not be added) 1 g
<h2>Practice steps</h2>
1. Beef tenderloin to defascia. It is important to remove the fascia and avoid the hard wire in the meat floss.
2: Wash and cut into small squares.
3: Soak in water for about half an hour to remove blood. This step helps the beef to desmote, during which the blood can be changed several times until it becomes clear from turbidity.
4: Drain the strainer and transfer to the soup pot.
5: Add two slices of ginger and a small piece of green onion.
6: Pour in water, not the beef.
7: Bring to a boil over high heat and use a spoon to skim off the foam.
8: Turn heat to medium-low heat and simmer for about 40 minutes. If you want to shorten the time, you can use a pressure cooker to do this step, add water and simmer for 20 minutes.
9: Scoop up and put until warm, then put into a plastic bag. Don't waste the soup of boiled beef, you can cool it and divide it with ice cubes, and freeze it for soup.
10: Use a rolling pin to finely crush the boiled beef.
11, and then tear into small pieces or filaments by hand, which will help the operation later, and the finished product will be more uniform.
12: Pour into a non-stick pan, add salt and soy sauce. Because the amount of spices used is very small compared to the amount of ingredients, if you give it to a baby under one year old, you can also not add it. Of course, if it is eaten by older children or adults, then the seasoning can be appropriately increased.
13, with the help of a spatula on low heat slow stir-frying.
14: Stir-fry until the water in the meat floss is basically dried, but with a little moisture. Be careful not to fry too dry. When sharing the pork floss method before, a friend said that the final product was not fluffy, because this step was fried for too long.
15: Let cool a little and pour into blender.
16: Whisk a little. Blending with a blender can make the finished product more fluffy, but remember that you don't need to beat it for too long, otherwise it will all end up foaming.
17: Pour into the pot again and stir-fry over low heat.
18, stir-fry until the meat is fluffy and fluffy, it is OK~
19, the good beef loose sealed dry place preservation, according to the amount of salt, can be stored for 1 to 3 weeks.
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